This orange rhubarb jam recipe for canning is made with liquid pectin and makes about 4 pints. I had an excess of rhubarb so I went in search of some new ways to use it up. Orange Rhubarb Jam? Never heard of it. Let’s try it!
This recipe can be processed safely in a Water Bath Canner.
Orange Rhubarb Jam Recipe: extended directions with tips
Gather your canning supplies
- water bath canner
- pint canning jars
- canning lids – both seals and rings
- jar lifter
- canning funnel
- bowls
- large pot
- large spoons
- towels and dish cloths
- sharp knife
- strawberry corer
- potato masheror whisk
Ingredients
- orange rhubarb
- 2 1/2 pounds of rhubarb – diced
- 6 cups sugar
- 2 oranges
- 1 package powdered pectin
Start by washing jars, and get water in your canner heating.
How to make Orange Rhubarb Jam
Weigh, wash and dice your rhubarb.
Zest 1 orange. You could do both if you like a stronger orange flavor. I zested one orange and end up with about 2 – 3 Tablespoons of zest.
Zest is the outer orange layer of the orange peel. A zester is a handy little tool used to zest an orange. Scrape it along the outside of your orange. You could also use a cheese grater if you don’t have a zester.
Alternatively, you could slice one orange peel up very thinly. My boys don’t like the texture of the orange peel, so I use the zest. (Shh, don’t tell them it’s got orange peel in it.)
Now squeeze the juice from both oranges. Measure your juice and add enough water to equal 1 cup. Now is the time slice your peel if you choose to not use the zest. Pull most of the white pith from the inside of one of your oranges and thinly slice the peel remaining.
Combine orange juice, diced rhubarb and zest (or sliced peel) in a stock pot and simmer covered for 3 minutes. Turn off the heat and leave this steam for another few minutes or until rhubarb is tender and mushy.
Stir in powdered pectin and bring to a boil. Add sugar, stir and return to a boil. . Boil hard 1 minute, stirring often.
Why is my jam green??
If you have used a green type of rhubarb as I have you will notice that the jam is a sickly green color. It is just not appetizing to me. I simply added red food coloring.
About 15 drops made it a nicer cinnamony color. Add as much as you prefer. You can skip this if you don’t mind the green. But I know my boys and I don’t think green jam would go over too well. (remember don’t tell them it’s got orange peel!)
Skim foam if necessary. I didn’t have much foaming.
Fill hot jars with hot jam leaving 1/4 inch head space.
Pack and process according to water bath canning instructions.
Processing time
1/2 pints or pints
process for 10 minutes if you are below 6000 ft elevation.
15 minutes if you are above 6000 ft elevation.
Orange Rhubarb Jam Recipe : Pinnable recipe card
Orange-Rhubarb Jam
Ingredients
- 2 1/2 pounds rhubarb
- 6 cups sugar
- 2 oranges
- 1 package powdered pectin
- Red food coloring optional
Equipment
- Zester or cheese grater
- Water bath canner
- Canning jars, seals, and rings
- Large pot
- Canning funnel, lid lifter, and jar lifter
- Ladle and bubble tool
Instructions
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
For a Hot Pack
- Wash and dice rhubarb into 1/2” pieces.
- Zest one orange.
- Squeeze juice from both oranges.
- Measure juice and add enough water to equal 1 cup.
- Combine orange juice, rhubarb, and zest in large pot.
- Simmer covered for 3 minutes.
- Turn off heat and let steam until rhubarb is cooked soft.
- Add pectin and bring to boil. Add sugar and stir. Return to boil.
- Boil hard for 1 minute, stirring constantly.
- Skim foam if needed.
- Fill hot jar with hot jam, leaving 1/4” headspace.
- Remove air bubbles, wipe rim clean, and place seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to the chart below.
Processing Time
Adapted from: The National Center for Home Food Preservation
Last Updated:
Note on Orange Zest
The original recipe calls for thinly sliced orange peel using half of one orange. I know my family; peels would not go over well, so I used zest instead. They have no idea zest is in there, but it adds that flavor. I zested one orange and ended up with about 2 to 3 Tbsp. of zest.
Zest is the outer orange layer of the orange peel. A zester is a handy little tool used to zest an orange. Scrape it along the outside of the orange, being careful to only scrape off the orange outer layer. If you don’t have a zester, a cheese grater will work.
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Page last updated: 1/28/2021
Sharon Peterson is a wife, mom of 4 sons, home gardener and home food preservation fanatic! Click here to find out more.
